New cold smoke generator designed in the UK

[saucisson]

My emergency rescue package arrived from Phil this morning (thanks!!!) so I may have some pictures up later...

Dave

[wallie]

My apologies Ian regarding not much smokiness in my sausages.
I did not mention that also into the smoker with the sausages went half a dozen herring and a filleted haddock, they had both been brined in a 80% solution for 10 minutes then hung to dry overnight.
I had the haddock for my dinner last night and it was out of this world just the right smokiness and saltness.
I tried one of the herring for lunch today and what can I say "Oh my god the best kipper I have ever had" I could of ate six of them.
I consider myself a kipper connoisseur, I live in a fishing port and when I left school done a few trips in the fishing trawlers, then realised there must be an easier way to make a living.
Now I often go down to the smokehouse on the quay and buy half a stone of kippers.
But never again, mine beat there's no end!
So I turned to today and started to build a new smaller smoker, I am using an 8 by 4 sheet of half inch ply.
I should finish it by monday,there will be a 1500w electric plate in for hot smoking and your great gadget for cold smoking.
I think I will be doing a lot more cold smoking than hot!
So anyway the cold smoker gets full marks of me.
I've ditched Pork Pa.

Regards
wallie

[saucisson]

I too have built a new smoker to take advantage of this amazing device. Photos to follow. You will laugh yourselves silly

Dave

[wheels]

Oh no, what's the mad scientist up to now?

[probbq]

Wallie, I'm so pleased that it worked out well for you in the end.
I have some salmon on the cardboard box smokehouse I made at the mo, due to come off in around 3hrs time.
I would love to try the haddock and herring, would you mind sharing your method?

Can't wait to see your new smoker Dave (am smiling already in anticipation).

[wallie]

Ian

I gutted the whole herring and removed the back bone brined in a solution of 4pints water to 1lb salt for 10 minutes.
The haddock was an whole icelandic fillet which was brined in the same solution for the same time.
Like the famous Craster Kipper I had a length of timber with pins on both sides 3inches apart on which I hung the kippers and haddock to dry overnight.
Next day started the smoker up, and hey presto those lovely kippers popped out 10 hours later.

wallie

[probbq]

Thanks Wallie!
I'll definitly give it a go.

[saucisson]

I'll bet you were on tenterhooks waiting for the kippers to be ready Wallie...

[saucisson]

Can't wait to see your new smoker Dave (am smiling already in anticipation).

You'll love it

I thought a cardboard box was a bit too structural for such a portable device

[wheels]

I'll bet you were on tenterhooks waiting for the kippers to be ready Wallie...

Groan

[probbq]

[saucisson]

Well we all know the smoker now so what is Dave going to do with it next? I was going to try it in a cardboard box but Ian beat me to it.
As I needed some sort of framework I borrowed a pot stand from the kitchen



We have a couple of camembert and a loin of bacon here, but we need to contain the smoke





















Oh yes, smoking in a bin bag

[saucisson]

Of course now we are happy with the proof of concept that you can smoke in a bin bag the world is our oyster

[saucisson]

You can smoke anything you can put on a stick






















Dave

[probbq]

Love it!

You're a genius... I think